摘要
分析了啤酒TBA与感官评价的相关性,确定了两者的线性关系。针对啤酒风味变化较大的问题,跟踪生产过程中TBA的变化,发现生产过程存在诸多的不稳定性因素,通过单因素分析,使用现有生产工艺,采用新鲜大米,适当控制酵母活性,将酵母使用代数控制在2代以内,可有效稳定成品的TBA,延长啤酒保鲜期,改善啤酒风味稳定性。
The relativity between beer TBA and beer sensory evaluation was analyzed. The results showed that they had linear relations. In view of the great change of beer flavor in practice, tracing monitoring of TBA change in beer brewing was carried out and several unstable factors in brewing process were found. Through single factor analysis, a series of measures were adopted to effectively stabilize TBA including the use of fresh rice, proper control of yeast activity, and the use of yeast generation controled within two generation. As a result, beer shelf period was prolonged and beer flavor stability got improved.
出处
《酿酒科技》
2010年第6期65-68,共4页
Liquor-Making Science & Technology
